SAFFRON AND ROSEMARY FERMENTED GARLIC
• What a great probiotic way to preserve garlic. I use this for salad dressing, to add to other ferment which gives it a kick start, minced and added to butter to top cooked veggies, fish or bread, add to cheeses for a garlicky kick, use in pesto, salsas, you get the idea. If your garlic turns blue, green or purple its fine. :) The pigments are caused by most amino acids (proteins) (except for cysteine, proline and 4-hydroxy-proline) in crushed, sliced, or fermented garlic. The garlic is still safe to eat.
Provided by Rita1652
Categories Savory
Time 15m
Yield 100 serving(s)
Number Of Ingredients 7
Steps:
- Mix the salt and water together.
- Place all ingredients except water into a fermentation vessel.
- Top with brine to cover completely.
- Check the garlic after a week to see how it is progressing. Leave for 1 month. Date it!
- But the garlic can sit out nearly indefinitely, but the flavor will slowly intensify as long as it is sitting out in a warm place.
- Put the garlic in a fridge to slow the fermentation to almost a near halt.
- My last batch lasted 1 year.
Nutrition Facts : Calories 7, Sodium 74.7, Carbohydrate 1.6, Fiber 0.1, Sugar 0.1, Protein 0.3
SAFFRON RISOTTO WITH SPRING ONION, SAFFRON AND GREEN GARLIC
This is inspired by - but much lighter than - risotto Milanese, the mother of all risottos. If you've never made a risotto, start with this utterly simple classic. Green garlic resembles spring onions or leeks. The young bulbs have not yet set cloves. The flavor isn't at all sharp, but more like the flavor of leeks. Prepare as you would leeks.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 45m
Yield Serves four to six
Number Of Ingredients 10
Steps:
- Put the stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby. Make sure that the broth is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. Add the spring onion, green garlic and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Add the rice, and stir just until the grains separate and begin to crackle. Rub the saffron between your thumb and fingers, and stir into the rice. Add the wine, stirring until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock. Continue to cook in this fashion, adding more stock when the rice is almost dry and stirring. When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done. Taste, and adjust seasoning.
- Add another ladleful of stock to the rice. Stir in the Parmesan, and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping into a mound.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 906 milligrams, Sugar 5 grams
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